The sweetness of butternut squash comes together with savory sage and turkey sausage to create a comforting, delicious meal on a cold winter’s day! Speed prep time by buying cubed butternut squash from your local market.

Prep Time: 10 minutesCook Time: 35 minutesYield: 8 Servings

Ingredients

2 tsp extra virgin olive oil

2 cups chopped onion (~2 large)

2 tsp minced garlic

1 ¼ lb sweet Italian turkey sausage, sliced thinly

8 cups non-fat chicken stock

2 ½ lbs butternut squash, diced (~8 cups)

1 TB minced sage

¼ tsp nutmeg

2 - 19 oz cans cannellini beans, rinsed and drained

2 tsp lemon juice

2 tsp kosher salt

8 tsp grated parmesan cheese

Instructions

Heat olive oil over medium high heat in a large soup pot.Add onion, sprinkle with 1 tsp salt and sauté for 5-10 minutes until softened.Add sausage slices and cook for an additional 10 minutes, stirring often until browned on all sides.Add garlic and cook for 1 minute.Add stock, squash, sage, and nutmeg. Increase heat to high and bring to a boil.

Cook for 10 minutes or until squash is fork tender.Add cannellini beans and heat an additional 10 minutes to heat through.Stir in lemon juice and additional 1 tsp salt (or to taste).Ladle into bowls and garnish each serving with 1 tsp parmesan.